Sift the flour, salt and baking powder together. Stir in the poppy seeds. Rub in the butter or margarine. Mix with the egg and enough milk to form a firm dough. Knead gently on a lightly floured surface. Pat out to about 2 cm/:,A in thick. Cut into rounds using a 5 cm/2 in cutter. Place on a baking sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. With a clean cloth (to protect your hands), carefully pull the rounds apart, lay torn sides up on the baking sheet and continue baking for a further 10 minutes until golden and crispy. Cool on a wire rack and store in an airtight tin for up to 10 days.

Mix the flours, oatmeal and salt together in a bowl. Stir in the oil and yeast. Blend the treacle with the water and add to the bowl. Mix to form a soft but not sticky dough. Knead gently on a lightly floured surface until smooth and elastic. Place in an oiled plastic bag and leave in a warm place for about 45 minutes until almost doubled in bulk. Reknead and shape into a ball. Place on a greased baking sheet. Brush with yoghurt or milk and sprinkle on the rolled oats, if using. Leave in a warm place for about 30 minutes until almost doubled in bulk again. Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for 1bout 25 minutes until a deep golden brown and the base sounds hollow when tapped. Cool on a wire rack.